Grilled Aubergine Stacks
Top Rated Recipe
Key Details:
.png)
prep time: 25 minutes
.png)
Cook time: 15 minutes
.png)
Difficulty Level: Moderate
.png)
Course: Snack
Cuisine: Italian
Key Ingredients:
Aubergine
Mozzarella cheese
About Grilled Aubergine Stacks
Table of Contents
Slices of aubergine
stacked alternately with mozzarella and tomato slices and baked
- Large aubergine (bharta baingan), thinly sliced lengthways 1
- Mozzarella cheese, sliced 200 gms
- Medium tomatoes, sliced 2
- Fresh basil leaves 8
Step 1. Preheat the oven to 200º C. Grease a baking dish
Step 2. Heat sufficient water in a deep non-stick pan, add aubergine slices and boil for 2 minutes or till slightly soft. Drain the slices and pat dry on kitchen paper.
Read MoreIngredients
- Large aubergine (bharta baingan), thinly sliced lengthways 1
- Mozzarella cheese, sliced 200 gms
- Medium tomatoes, sliced 2
- Fresh basil leaves 8
- Olive oil as required
- Salt to taste
- Black pepper powder to taste
How to Make Grilled Aubergine Stacks (Stepwise Photos)
Method
- Preheat the oven to 200º C. Grease a baking dish
- Heat sufficient water in a deep non-stick pan, add aubergine slices and boil for 2 minutes or till slightly soft. Drain the slices and pat dry on kitchen paper.
- To make stacks, place 4 aubergine slices side by side on the worktop. Sprinkle salt and pepper powder over them.
- Place a slice of cheese followed by a tomato slice on each aubergine slice. Sprinkle salt and pepper powder on the tomato slice. Place a basil leaf on each stack. Follow it up with remaining slices of aubergine, salt and pepper powder, a basil leaf, cheese, tomato and end with aubergine slice.
- Brush a little olive oil on all the stacks. Place them in the baking dish. Keep the dish in the preheated oven and bake for 10 minutes or till the cheese melts and aubergine turns brown.
- Arrange them on a serving platter and serve hot.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available